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Pumpkin Snickerdoodle Mug Cake


  • Author: Amanda @ Running with Spoons
  • Prep Time: 5 mins
  • Cook Time: 2 mins
  • Total Time: 7 mins
  • Yield: 1 serving 1x

Ingredients

Scale

Instructions

  1. Add the coconut flour, almond flour, oats, sugar, cinnamon, and baking powder to a microwave-safe mug or ramekin, mixing until all the dry ingredients are well combined.
  2. Add the egg and pumpkin, stirring gently until no clumps remain and all the ingredients are fully incorporated. Sprinkle the top with a little bit of extra cinnamon and sugar.
  3. Microwave on high for 2½ to 3 minutes, depending on microwave strength and the size of your dish.***
  4. Carefully remove from the microwave (it’s hot!) and enjoy!

Notes

* You can sub this for another tablespoon of almond flour if you want to make this grain-free and paleo. ** You can also use brown or cane sugar. *** You can also make this the oven by preheating your oven to 350F (176C) and baking for 15 – 20 minutes, until desired consistency is reached.

Keywords: easy, gluten-free, healthy, mug cake, paleo, pumpkin, quick, recipe, snack, snickerdoodle